Farmhouse Eggs Benedict

By Addie

“Brunch at Grandma's was always a treat, especially when she served eggs Benedict on her best china.”

Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper, optional
• 8 tablespoons (1 stick) butter, cut into small pieces, divided
• 8 large eggs
• 16 slices Canadian bacon
• 4 English muffins, split, toasted, buttered

Preparation

Step 1

For Hollandaise sauce, beat egg yolks, lemon juice, mustard, salt and ground red pepper with wire whisk in small saucepan until well blended. Add half the butter.


Cook over low heat, stirring with whisk until butter is melted. Gradually add remaining butter; whisk constantly until butter is melted and sauce is thickened. Remove from heat; cover. Set aside and keep warm.


Bring 2 to 3 inches of water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low, keeping water at a simmer. Gently break 1 egg into a small dish. Holding dish close to surface of simmering water, carefully slip egg into water. Repeat with second egg. Cook until yolks are just set, about 3 to 5 minutes. Remove eggs and drain on paper towels. Repeat with remaining eggs.


Cook bacon in large skillet over medium-low heat, turning often, about 1 to 2 minutes.


Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon Hollandaise sauce. Serve immediately.
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Grandma's Secret Tip:

Grandma knew that fresh eggs were the key to perfect poaching, because firm egg whites keep their shape and prevent the yolks from breaking. She also added a little vinegar to the poaching water, about 2 tablespoons per quart, to stop the whites from spreading in the water.